Low Carb Chocolate Chip Cookies

Low Carb Chocolate Chip Cookies

I’ve tried several low carb chocolate chip cookies while on the look out for the best, and these are hands down THE BEST! My fiance is one of the pickiest eaters out there and if I get the stamp of approval here, then I know these must be delicious.

Within a day the entire batch had disappeared. In my book, that’s a successful cookie recipe.

The other low-carb chocolate chip cookie recipes I’ve tried left me without that ooey gooey and chewy texture I love. I wanted a low carb chocolate cookie that tasted just like a carb loaded chocolate chip cookie but without all the guilt.

Some of the recipes I’ve tried were dry, flat and crispy. These decadent cookies however are soft, chewy and moist and not the greasy or under cooked kind. They have a great density, meaning that they’re nice and thick. You can also add pecans or sea salt to really pack a punch.

Baking with almond and coconut flour can be pretty tricky but these cookies are fool-proof and the recipe is nice and detailed. This recipe should be just as easy as baking ordinary chocolate chip cookies, just a lot less guilt at the end. If that sounds great to you then you’ll love this recipe or maybe even my recent recipe for Avocado Chocolate Chip Cookies.

Preheat the oven to 350. Line 1 large baking sheet with parchment paper.

In a bowl, sift together almond flour, coconut flour baking soda and salt.

In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg, and vanilla until smooth.

Add the flour mixture and mix until evenly mixed. Stir in chocolate chips.

Drop 1-2 tablespoon size mounds of dough onto baking sheets, spacing the mounds at least 2 inches apart. Using your the palm of your hand or the bottom of a clean cup, flatten the cookies to the desired size and thickness.

Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Cool the cookies on the baking sheets for 2-3 minutes then transfer to a wire rack to cool completely.

PLEASE NOTE: Some of the links included in this post are affiliate links. There is no additional cost to you, and I will earn a commission if you decide to make a purchase. ALSO - I am not a nutritionist nor a doctor. All recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medial treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes.

Andres, I am so sad. I really wanted some chocolate chip cookies. These looked so good. But some goofball (me) set the oven to 400. They were scorched! So depressing. I have to go get some more almond flour and try again soon.

This has been the best low carb chocolate chip cookie we’ve tried so far! This was our third recipe to try and it has tasted the most like a “real” chocolate chip cookie! Even my kids liked it! Thank you!

These are amazing. I just made them and ate two warm out of the oven. They are wonderful – especially to someone who hasn’t touched a CC cookies in months. I’m passing the link to your recipe to my low carb friends on FB.

Thank You Andres for this recipe. These cookies are beautiful and Yummy! My whole life I have tried to make regular chocolate chip cookies with this texture and fluff. Who knew I would find it in these. I did reduce the sweetener by half because I don’t love the after taste of sweeteners. They are perfect in every way. My husband is type 1 diabetic so he thinks they are “The Best” too. It is not that often that he has something this fun to eat!

Wow these are so good! I just made them and they smelled so good I couldn’t wait to try one fresh out of the oven. They are as yummy as the high sugar/wheat/carb cookies and one or two will satisfy my cravings. Thank you for such a great recipe!!

These turned out great! I made some minor adjustments: I added more vanilla, cut the sweetener in half (used a sugar/stevia blend), and I used regular mini semi sweet chocolate chips. The cookies were plenty sweet and we ate half the night they were cookies. The next day they had softened somewhat but were still very good. This is a “keeper” for our low/lower carb recipe book. Thank you.

These cookies are amazing ! The texture and taste are just like normal chocolate chip cookies. Soft and gooey inside, crisp around the edges. They are very addictive i cant stop eating them. Thank you very much for sharing this recipe.

These were very good. A tad on the dry side, but were excellent with almond milk. They were also more cakey than what I usually like my cookies to be. I will make them again as they were super easy to whip up, and did, in fact, hit the spot when I dipped them in my almond milk. Thanks for the recipe!

I haven’t tested the recipe to create more of a crunchy cookie because I do like mine dense and chewy. But you could try some of the following tips to produce more of a crunchy cookie: replacing the eggs for egg whites, making sure the dough is warm before putting it into the oven and/or allowing them to cool off on the pan for several minutes before transferring to a wire rack.

Thanks for your question, Lance. Coconut flour is what’s making the chocolate chip cookies so moist. You might want to substitute almond flour instead and see if that gives you a crunchier texture. You could also try setting the oven to 375 instead of 350 and leave the cookies in for 1-2 minutes longer. Good luck!

Hi Becca, thanks, then should I substitute the 3 tablespoons of coconut flour with 3 tablespoons of almond flour (even though recipe already requires 1 1/4 cups of almond flour)? I had understood in the past that coconut flour to almond flour substitutions were not 1:1.

Lance, because coconut flour absorbs more moisture than almond flour, I would normally say that you’d want to add more almond flour or back off a bit on the wet ingredients. However, this recipe doesn’t have a lot of wet ingredients, so frankly, I think you’ll be just fine with adding 3 Tablespoons. If the dough seems overly wet, you can add a Tablespoon or two. Good luck!

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